Bakke Brygg Dubbel 20 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Dubbel 20 l

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday July 4th 2015
1.067
1.013
7.1%
20.1
34.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.66 kg Castle Malting Pilsen 2RP/2RS3.66 kg Castle Malting Pilsen 2RP/2RS 37 1.8 61.8%
0.59 kg Castle Malting Munich0.59 kg Castle Malting Munich 36 9.9 10%
0.30 kg Weyermann CaraMunich 20.3 kg Weyermann CaraMunich 2 34 45.56 5.1%
0.30 kg Castle Malting Special B0.3 kg Castle Malting Special B 34 113.1 5.1%
0.24 kg Castle Malting Abbey0.24 kg Castle Malting Abbey 33 17.4 4.1%
0.24 kg Castle Malting Arôme0.24 kg Castle Malting Arôme 33 38.1 4.1%
0.59 kg Belgian Candi Sugar - Dark (275L)0.59 kg Belgian Candi Sugar - Dark (275L) 38 275 10%
5.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36.80 g Styrian Goldings36.8 g Styrian Goldings Hops Pellet 4.2 Boil 60 min 18.28 78.6%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 4.2 Boil 10 min 1.8 21.4%
46.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 15 min.
2.50 g Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Fermentis Safbrew T-58/Fermentis Safbrew Abbaye
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       CO2 Level: 2.2-2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.2 L) 9.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.8 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 19 grader før pitching av gjær.

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  • Last Updated: 2016-03-01 14:39 UTC